Friday, June 27, 2014

Adapted from a slow cooker recipe from Betty Crocker, what I liked about this Tortellini Stew is that you don't need to saute anything beforehand and none of the ingredients require refrigeration. I would suggest lighting plenty of coals as you need to bring the liquid to a boil quickly before adding the tortellini. In my 10 inch dutch oven I placed 12 coals in a ring around the bottom and covered the lid with 26-28 briquettes. I prefer this more on the thick and filling side but if you like it more along the lines of a soup, add a little less pasta. Make it even easier by chopping your vegetables before you leave home. For a heartier dinner, toss in some sliced, pre-cooked Italian or chicken sausage with the tortellini. An easy camping and pot luck recipe, be sure to bring the Parmesan cheese and a good crusty bread for mopping up the sauce.

Saturday, June 21, 2014

This casserole from Kraft is a far cry from the authentic version of Huevos Rancheros or 'rancher's eggs' where fried eggs are served atop a warm tortilla and garnished with salsa, refried beans and avocado. It's hard to imagine tater tots gracing the breakfast tables of ranch hands but nonetheless, this is a very good dutch oven casserole brimming with the flavors of the Southwest. In my 12 inch dutch oven, the eggs baked for a total of 50 minutes with 12 coals in a ring around the bottom, 18 placed around the outside of the lid with 10 spaced evenly in the center. After 45 minutes, the eggs had set and were ready for their cheesy topping. A casserole to feed a crowd which couldn't be easier to make and is easy on the pocketbook as well.

Sunday, June 15, 2014

For all you chile-cheese lovin' camp cooks, this recipe from Cooking Light is easy to prepare yet good enough to make for company. Arrange the chicken thighs in your dutch oven, sprinkle with fresh lime juice and taco seasoning then cover with canned chiles and bake. I followed the original recipe by using mozzarella cheese but any one of your favorite varieties would also be good. This could easily be made with boneless, skinless chicken breasts as well. In my 10 inch dutch oven, the chicken baked for 35 minutes with 10 coals in a ring around the base of the oven and 22 briquettes on the lid. Just a tip, the 4 ounce cans of whole chiles only have three in each one so you may need to buy three small cans or cut them in half like I did. Serve with salsa, a spoonful of sour cream, a wedge of fresh lime and enjoy!

Tuesday, June 10, 2014

I found this recipe on the Trader Joe's web site, piling packets of seasoned artichoke halves in a dutch oven seemed like an easy to make and even easier to clean up kind of outdoor recipe. The artichokes take a bit of preparation but if you have all of your ingredients lined up and ready to go, they take no time at all. You need to roast them in a hot oven, I placed 10 briquettes around the base of my 10 inch oven and completely covered the lid with coals. In 50 minutes the strong scent of garlic and lemon told me they were done. If you don't feel like packing your dutch oven, placing the foil packets around the edge of a hot campfire would also be a great way to cook them. I served them with a mustard aioli dipping sauce but mayonnaise or melted butter would also be delicious. Plan on one whole artichoke per person and don't forget to pack a sharp paring knife so you can easily clean out the centers.

Lightly oil or spray dutch oven.
Trim 1/2 inch off the top of each artichoke.
Cut in half lengthwise being mindful of the spines.
Using a sharp paring knife, cut out the non-edible purple leaves and hairy fibers in the center, forming a pocket.
Working in batches, place artichoke half on piece of foil.
Squeeze half a lemon over the outside and inside of each artichoke.
Place one or two garlic cloves in the center pocket.
Drizzle with olive oil and sprinkle with salt and pepper.
Tightly wrap each artichoke half in foil pieces.
Arrange in dutch oven.
Bake at 400 degrees for 45-50 minutes.
Once cool enough to handle, remove from foil and serve.

Top artichoke half with garlic, lemon juice, olive oil, and
seasonings before wrapping in foil

Thursday, June 5, 2014

Oh my, I can hardly even begin to tell you how incredibly delicious this Banana Coffee Cake With Chocolate Chip Streusel is. From a January 2003 issue of Bon Appetit, this moist, sweet cake with a gooey, crispy topping is a five-star recipe.
Unless you want to cut slices from your dutch oven, you'll need to line it with parchment beforehand. In my 10 inch oven, I started the cake with 10 coals in a ring around the bottom, 16 in a ring around the edge of the lid with 6 briquettes spaced evenly in the middle. After 20 minutes I rotated the lid and removed 2 coals from the center of the lid. After 40 minutes the topping was brown and a tester came out clean. Resist the urge to remove the cake before it cools. I let it sit in my oven for 30 minutes before removing it, while it was still warm, with the parchment paper. It started to crumble when I used a spatula to transfer it to a clean plate so give it some time to set up. Also, I omitted the walnuts and you'd never know they were missing.
Most coffee cakes are fairly dry, they're supposed to be to soak up your hot beverage, but the mashed bananas make this one wonderfully moist. Serve it for breakfast, lunch, dinner or even a midnight snack, once you bite into those sweet layers of melted chocolate and cinnamon you'll see why this cake gets such rave reviews.